Chicken Tikka Biryani – Flavorful & Juicy

Step 1: Marinate the Chicken

In a large bowl, combine 1 kg chicken pieces, 3 tbsp curd, 1 tbsp ginger-garlic paste, 1 tsp red chili powder, 1 tsp coriander powder, 0.5 tsp cumin powder, 0.5 tsp turmeric powder, 0.5 tsp black pepper powder, 1 tsp biryani masala, 0.5 tsp chaat masala, 0.5 tsp garam masala, 1 tbsp vinegar, a few drops of red food color, and 1 tbsp salt. Mix everything thoroughly until the chicken is well coated. Cover and let it marinate for at least 30 minutes.

Step 2: Prepare Basmati Rice

Wash 1 kg basmati rice thoroughly 2-3 times until the water runs clear. Soak the rice in ample water for 30 minutes. Meanwhile, bring a large pot of water to a rolling boil. Add 1 tsp shahi jeera, 2-3 green cardamoms, 1 black cardamom, 3-4 cloves, 1 bay leaf, a small piece of mace, 1 cinnamon stick, 1 tbsp ginger-garlic paste, 3-4 tbsp salt, 2-3 tbsp refined oil, a handful of chopped coriander leaves, and the juice of 0.5 lemon to the boiling water. Once the water is boiling vigorously, add the soaked rice. Cook the rice until it is 80% done (al dente). Drain the rice, reserving about 0.5 cup of the rice water.

Step 3: Fry Onions for Gravy Base

Heat 0.5 cup refined oil in a large pot. Add 3 large sliced onions and 1 tsp salt. Fry the onions on medium-high heat, stirring occasionally, until they turn golden brown and crispy. Remove about half of the fried onions and spread them on a plate. Place them in the fridge to make them extra crispy for garnishing.

Step 4: Prepare the Gravy Base

To the remaining oil and onions in the pot, add 1 tsp shahi jeera, 2-3 green cardamoms, 1 black cardamom, 1 star anise, a small piece of mace, 1 cinnamon stick, and 1 bay leaf. Sauté until fragrant. Add 2 tbsp ginger-garlic paste and fry for 2-3 minutes until the raw smell disappears. Add 3 medium chopped tomatoes and 8-10 slit green chilies. Add 1 tsp salt and cook until the tomatoes soften and the oil separates.

Step 5: Add Spiced Curd to Gravy

In a separate bowl, whisk 3 tbsp curd with 2-3 tbsp biryani masala (about half a packet), 1 tsp red chili powder, 1 tsp cumin powder, 1 tsp coriander powder, 0.5 tsp black pepper powder, and 0.5 tsp turmeric powder to form a smooth mixture. Lower the flame of the gravy base to low, then add the spiced curd mixture. Mix quickly and continuously to prevent the curd from curdling. Cook until the oil separates and the gravy thickens.

Step 6: Fry Chicken Tikka Pieces

Heat 0.25-0.5 cup mustard oil in a separate pan. Once hot, place the marinated chicken pieces in the pan. Fry the chicken on high to medium flame until they are golden brown and cooked through, about 5-7 minutes per side. Remove the fried chicken tikka pieces and set aside.

Step 7: Combine Chicken Tikka with Gravy

Add the fried chicken tikka pieces to the prepared gravy base. Gently mix to coat the chicken with the gravy. Add a few drops of rose water (optional) and a little water if the gravy is too thick. Cover the pot and let the chicken simmer on low heat for 5-7 minutes, allowing the flavors to meld.

Step 8: Layer the Biryani

In a large, heavy-bottomed pot, spread a layer of chicken tikka gravy at the bottom. Arrange some chicken pieces on top. Add a layer of the 80% cooked basmati rice. Sprinkle some fried onions, chopped coriander, biryani masala, and chaat masala. Add another layer of chicken tikka pieces with gravy. Repeat the layering process, ending with a final layer of rice. Sprinkle the remaining fried onions, chopped coriander, biryani masala, and chaat masala on the top layer of rice. Pour the reserved 0.5 cup of rice water over the top. Drizzle 2-3 tbsp of refined oil (preferably the oil from frying the chicken for extra flavor). Add a few drops of yellow food color and red food color in different spots for visual appeal.

Step 9: Dum Cook the Biryani

Cover the pot tightly with aluminum foil, then place the lid on top to seal it completely. Place the pot on a tawa (griddle) over high flame for the first 5 minutes to build up steam. After 5 minutes, reduce the flame to low and let the biryani cook on 'dum' (slow cooking) for 15-20 minutes. This allows the rice to fully cook and absorb all the flavors.

Step 10: Serve the Biryani

Once the dum cooking is complete, turn off the flame and let the biryani rest, undisturbed, for another 5 minutes. This resting period helps the rice grains firm up and prevents them from breaking when mixed. Gently mix the biryani from the sides to combine the chicken and rice layers. Dish out and serve your delicious Chicken Tikka Biryani hot.

• Marinate chicken for at least 30 minutes for best flavor and tenderness. Adding vinegar helps tenderize the chicken.

• Fry chicken on high to medium flame to prevent it from releasing water and becoming tough.

• Chill fried onions in the fridge immediately after frying to make them extra crispy.

• Let the biryani rest for 5 minutes after 'dum' (slow cooking) before mixing to prevent rice grains from breaking.

• Add fresh mint leaves (pudina) during layering for an additional aromatic touch.

• Use sweet attar (edible perfume) if rose water is unavailable for a fragrant aroma.

• For a deeper red color in the chicken, use Kashmiri red chili powder in the marinade.